Sapore di Pinsa

The history of Roman Pinsa

The teachings of a baker grandfather to his descendants, along with a passion for bread-making and natural leaven, led to the creation of Roman Pinsa in 2001. This enthusiasm, passed down from generation to generation, piqued the curiosity of a grandson who, with a little study and research, managed to recreate, scientifically and precisely, what his grandfather used to make.

The right balance in the mixture used gives us the impression of being true artisans. We work with ingredients such as strong wheat flour and soy flour, which ensure crumbly texture and color, and by replacing lard with rice flour, we achieve an unusual crispiness. High hydration makes Pinsa very light and easy to digest. The slightly dried sourdough allows for maturation and gives the dough a unique fragrance, thanks to which we can rediscover the aromas and flavors of ancient breads. With its shape, Pinsa is reminiscent of the breads of yesteryear, baked by grandmothers to test their ovens. They stretched the dough instead of rounding it, which is why it is oval and not round.